Experimental investigation on heat, moisture and salt transfer in soil

被引：17

作者：

Chen, Yongping ^{[1
]}

Shi, Mingheng ^{[1
]}

Li, Xiaochuan ^{[1
]}

机构：

[1] Southeast Univ, Sch Energy & Environm, Minist Educ, Key LAB Clean Coal Power Generat & Conbust Techno, Nanjing 210096, Peoples R China

来源：

INTERNATIONAL COMMUNICATIONS IN HEAT AND MASS TRANSFER | 2006年 / 33卷 / 09期

关键词：

heat and mass transfer; soil; porous media;

D O I：

10.1016/j.icheatmasstransfer.2006.06.013

中图分类号：

O414.1 [热力学];

学科分类号：

摘要：

In this paper, experiments on coupled heat, moisture and salt transfer in yellow vegetable soil are conducted. A remarkable thermal permeant region in the soil column is found, along with moisture releasing, transition and absorbing zones in the soil column. The capillary flow is the dominant mechanism that governs the moisture transfer. With the moisture transfer, the salt moves from the groundwater and accumulates at the top of the column. However, with the salt accumulation, there will be a gradient of salt content and, as a result, the salt will also diffuse due to this gradient. (c) 2006 Elsevier Ltd. All rights reserved.

引用

页码：1122 / 1129

页数：8

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